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Roasted Corn and Black Bean Pico

Prep time 17 mins
Cook time 5 mins
Chill time 8 hrs
Yield 12 servings (serving size: 1/4 cup)
This fresh salsa is delicious served with low-fat chips or grilled meats, and it also makes a tasty summer salad or side dish. You can substitute frozen corn kernels for fresh, if you prefer.

Ingredients

  • 2 cups fresh corn kernels (about 3 ears)
  • Cooking spray
  • 1 (15-ounce) can black beans, rinsed and drained
  • 3 chopped seeded plum tomatoes (about 1 cup)
  • 1 1/2 cups chopped red onion
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup fresh lime juice
  • 1/2 teaspoon salt
  • 1 garlic clove, minced
  • 1 minced seeded jalapeño pepper

Nutrition Information

  • calories 52
  • fat 0.4 g
  • satfat 0.1 g
  • protein 2.5 g
  • carbohydrate 12.1 g
  • cholesterol 0 mg
  • iron 0.7 mg
  • sodium 198 mg
  • caloriesfromfat 6 %
  • fiber 2.8 g
  • calcium 17 mg

How to Make It

  1. Cook corn in a nonstick skillet coated with cooking spray over medium heat 3 minutes or until corn is lightly browned.

  2. Combine corn, black beans, and remaining ingredients in a bowl. Cover and chill at least 8 hours. Serve with tortilla chips.

Oxmoor House Healthy Eating Collection